I sure hope that your May has kicked off to a good start. The heat is settling in quick around our parts. We've kicked off May with watching our softball girls win the District. Next week we start another round of ball. It's so much fun to watch these girls and especially our girl, Mallory. She plays centerfield. We were so proud of both teams that played against each other. They all, hand in hand gathered together as one of our girls prayed for the game and also for one of our young men that was in a horrific car accident and fighting. His name is Kaden if you can think to lift him up to our Lord. I had the opportunity recently to speak to a group of women at a ladies luncheon event at a local church. Oh we had so much fun. I wished I had gotten pictures of the beautiful decorations. We had a TEA PARTY and we each kept the cup that we drank out of it. Isn't she just lovely? Easter has come and gone but we sure have a great time with family. We gather each...
I like eggplant parm and I like chicken parm so why not have them together? I found the recipe from Rachel Ray ... YES ...my favorite TV cook of all times! But I tweaked her recipe just a tad as I did not have everything that she listed so used what I had. Okay, so the Eggplant came straight out of garden....Wash the eggplant, slice the ends off and then cut in 1/4 inch steaks. Rinse well. Sprinkle a little Kosher salt on the eggplants and then lay out on a paper towel while you prepare your other ingredients. I love Kosher Salt and use it for almost everything! Next, take a small onion, peel, and dice it up. I used 3 cloves of garlic and diced them up.(However fine you want the onion and garlic to be) I like a little "chunk" in my sauce. Take 3 tablespoons of butter or margarine and 1 tablespoon of olive oil or veggie oil and melt. Add your onions and garlic to the butter-oil mixture and a pinch of Kosher salt and cook on medium heat covere...